Bacon & Egg Toast Cups
Recipe & Video

I
don't know about you, but I'm always on the lookout for new ideas for
Breakfast/Brunch. One thing I find is that everyone seems to like having some form of bacon,
eggs, and toast. So what could be more perfect than these Bacon and Egg Toast Cups. In a single muffin cup you have a brown and crispy slice of bread, that is filled with
a slice of bacon, some cheese, a sprinkling of green onion (chives), and a
perfectly cooked sunny side up egg. While you can serve them on a plate to be
eaten with a knife and fork, they can also be eaten as finger food.

Recipes abound on the Net for this type of
Breakfast Muffin. While many use a regular sized muffin pan for the toast
cups, if you're using large eggs (50 grams), I find a jumbo muffin pan is
best. Otherwise you may find the eggs spill over the tops of the muffin
cups. However, to remedy this problem if you don't have a jumbo muffin
pan, is to use small eggs instead of large. Also, while I have used just one slice of bacon in each muffin cup,
two slices can be used. And if you're vegetarian you can omit the
bacon completely. Instead saute some mushrooms and/or other vegetables and place
about one to two tablespoons in the bottom of each muffin cup. For the
grated cheese, good choices are Gruyere, Cheddar, Colby, Monterey Jack,
Swiss Cheese, Mexican Blend, goat cheese, and Parmesan.

Place the bacon strips
in a single layer on the foil lined baking sheet. Bake for
about 8-10 minutes, or until brown, but not quite crispy (the bacon will continue
to cook once the toast cups are assembled and baked). Remove from oven, transfer the bacon to a plate
that has been
lined with paper towels, and blot to remove any excess bacon grease.

Next, cut the crusts from the
bread slices, and flatten each slice of bread with a rolling pin. Cut each slice
of bread in half, on the diagonal. Then press two halves of the bread into each
muffin cup, overlapping the slices so there are no gaps. You may have to press
extra pieces of bread to fill any gaps. Brush the bread with melted butter.

Lay one slice of bacon in each
muffin cup, gently pressing the bacon onto the bottom
and up the sides of each cup. Next, place about 1 tablespoon of grated cheese and a
sprinkling of finely chopped green onion (or chives) in each cup. Then, one at a
time, crack one egg in a separate cup and gently pour it into each muffin cup.
Season with salt and pepper.
(See video for demonstration.)

Bake for about 20 minutes, or
until the egg whites are set and the yolks are still a little runny (cook a
minute or two longer if you want the yolks to be set). Remove from oven and place on a
wire rack. Let them cool for a few minutes. Then, using an offset spatula,
remove the toast cups from the muffin pan. Serve right away.

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